Best 7 Best Ever Peas And Peanuts Recipes

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Welcome to the culinary adventure of discovering the best ever peas and peanuts recipe! Peas and peanuts, a delightful combination of sweet and savory, offer a burst of flavor that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through the process of creating an unforgettable dish that will leave a lasting impression on your palate. From selecting the freshest ingredients to mastering the perfect cooking techniques, we'll explore every aspect of preparing this delectable dish. So, let's dive right in and embark on a culinary journey that will transform your next meal into an extraordinary experience!

Check out the recipes below so you can choose the best recipe for yourself!

PEA AND PEANUT SALAD



Pea and Peanut Salad image

Served by church ladies and approved by the congregation ... all over the Midwest, this salad is cool, crunchy and delicious!

Provided by Lizotte

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 5

2 c Peas
1 c Peanuts
1/2 c Mayonnaise
1 TB Sugar
1 TB Milk

Steps:

  • Thaw 2 cups of frozen peas. You can place them in the refrigerator overnight or run under cold water. Drain any excess liquid from the peas.
  • Place the peas and peanuts in a medium sized bowl.
  • In a small bowl mix the mayonnaise, sugar and milk. Stir until smooth.
  • Pour the dressing over the peas and peanuts and toss to coat.

Nutrition Facts : Calories 394 kcal, ServingSize 1 serving

PEA AND PEANUT SALAD



Pea and Peanut Salad image

I'm posting this for my friend Baby Kato. I was telling her about it and she requested the recipe. It's one of my real favorites and you won't believe how good it is until you taste it!

Provided by Annacia

Categories     Fruit

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup low-fat mayonnaise
2 tablespoons minced green onions
1 tablespoon lemon juice
10 ounces frozen peas
10 ounces Spanish peanuts

Steps:

  • Mix the first 3 ingredients together and chill 1-2 hours.
  • Under cook the peas (I just run hot water over them to defrost).
  • Drain well and chill peas until cold.
  • WHEN READY TO SERVE:.
  • Mix the peas and peanuts (you should have an equal volume of both).
  • Stir the dressing in and serve at once (Do NOT mix in the dressing early).

PEA 'N' PEANUT SALAD



Pea 'n' Peanut Salad image

Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. -Laurinda Nelson, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2-1/2 cups frozen peas (about 10 ounces), thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

Nutrition Facts : Calories 579 calories, Fat 48g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 957mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.

BEST EVER PEAS AND PEANUTS



Best Ever Peas and Peanuts image

Make and share this Best Ever Peas and Peanuts recipe from Food.com.

Provided by michEgan

Categories     < 15 Mins

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7

1 lb frozen peas, thawed
1/3 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1 lb Spanish peanut
salt and pepper

Steps:

  • In a bowl combine all ingredients.
  • mix well.
  • Chill several hours before eating.

PEA AND PEANUT PULAO WITH PICKLED BEET RAITA



Pea and Peanut Pulao with Pickled Beet Raita image

Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!

Provided by Aarti Sequeira

Categories     main-dish

Time 1h

Yield 4 servings of pulao, plus about 5 cups of raita

Number Of Ingredients 20

1 cup basmati rice
1 tablespoon ghee
1 teaspoon cumin seeds
3 green cardamom pods, crushed
1 bay leaf
1/2 onion, finely diced
Kosher salt
1 cup frozen peas
1/2 cup salted roasted peanuts
Handful of minced fresh mint
1 lemon wedge
Pickled Beet Raita, for serving (recipe follows)
1 24-ounce container whole-milk yogurt
8 ounces pickled beets, grated or thinly sliced
1 Persian cucumber, grated
Handful of pomegranate seeds
2 to 3 tablespoons thinly sliced fresh mint
Kosher salt
1/2 teaspoon cumin seeds, toasted and ground
2 pinches of ground black lime

Steps:

  • Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
  • Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
  • Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
  • Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
  • Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
  • Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.

PEANUTTY PEA SALAD



Peanutty Pea Salad image

Tasty summer salad!

Provided by Rebecca

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 7

½ cup mayonnaise
½ cup sour cream
¼ cup white sugar
1 (16 ounce) package frozen green peas, thawed
½ red onion, diced
½ cup sweetened dried cranberries
1 cup unsalted peanuts

Steps:

  • In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
  • Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 25.8 g, Cholesterol 11.5 mg, Fat 23.2 g, Fiber 4.3 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 149.8 mg, Sugar 16.4 g

ITALIAN PEAS



Italian Peas image

This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.

Provided by WORSHIPWARRIORMT

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 12.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 120.5 mg, Sugar 4.8 g

Tips:

- For the best flavor, use fresh, young peas. - If using frozen peas, thaw them before using. - Be sure to rinse and drain the peas before cooking. - Use a large skillet or pot to cook the peas and peanuts, so that they have plenty of room to move around. - Cook the peas and peanuts over medium heat, stirring frequently, until the peas are tender and the peanuts are golden brown. - Add seasonings to taste. Some common seasonings for peas and peanuts include salt, pepper, garlic powder, onion powder, and paprika. - Serve peas and peanuts as a side dish, or add them to salads, soups, stews, or casseroles.

Conclusion:

Peas and peanuts are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins and minerals. With their mild flavor and affordable price, peas and peanuts are a great addition to any kitchen. So next time you're looking for a healthy and flavorful side dish or ingredient, reach for peas and peanuts. You won't be disappointed!

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